Baked With Love

“Baking and love go hand in hand, for as one bakes a tasty treat and fills the room with its sweet aroma, the true joy is to take what has been made and share it with another.” ~ Heather Wolf

Good morning, sweet friends. I woke up this morning, thinking about what I should send you for your recipe this week. This is such a busy time of year for everyone, so much happening in our lives and homes. Therefore, I thought you may enjoy this easy, as well as scrumptious, coffee cake recipe.

It is wonderful with a cup of coffee or tea. And it also travels well, should you be called upon to deliver a little goodness.

CREAMY CRANBERRY COFFEE CAKE RECIPE

2 cups all-purpose flour

1 cup sugar

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

3/4 cup orange juice

1/4 cup butter, melted

1 tsp. vanilla extract

2 cups coarsely chopped fresh or frozen cranberries

1 tbls. grated orange peel

CREAM CHEESE LAYER:

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 egg

1 tsp. vanilla extract

TOPPING:

3/4 cup all-purpose flour

1/2cup sugar

1/2 cup cold butter

DIRECTIONS:

In a large bowl, combine the first four ingredients. Combine the egg, orange juice, butter, and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in. springform pan.

In a small mixing bowl, beat cream cheese and sugar until smooth. add egg and vanilla; mix well. Spread over batter. Combine the flour and sugar; cut in butter until and vanilla resembles coarse crumbs. Sprinkle cranberries and.

Place pan on a baking sheet. Bake at 350° for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan. Yield: 12servings.

Sandra, what a perfectly beautiful coffee cake…I must bake it, I love cranberries. If I could, I would pull a slice through my IPad screen to enjoy with my coffee on this cold and rainy Saturday morning! You share the best recipes sweet friend!